Parsnip Soup with Toasted Hazelnuts
—Not On Website, Soup
Ingredients
3 tablespoons oil or butter
one onion, diced ( see instructions in notes, if roasting)
6 garlic cloves, rough chopped
1 tablespoon thyme (or 1 tsp dried thyme)
1/4 th of an apple, sliced
1 lbs parsnips, washed and sliced to 1/2 inch thick disks
4 cups stock- veggie or chicken
salt to taste
1/4 teaspoon cardamom
1/8 teaspoon white pepper
1/2 cup heavy cream, half and half or vegan cream (all optional- see notes)
Directions
Stovetop version: ( see notes for roasted version)
Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.
Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.
Turn heat off and puree either using an immersion blender or regular blender ( blend in batches) until smooth. Place back in the pot over low heat.
Whisk in the cardamom and white pepper, add the cream. Taste and adjust the salt and spices to your liking.
Serve in bowls with crushed toasted hazelnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!